Rinse the rice under cold water until the water runs clear.

Heat olive oil in a large skillet over medium heat.

Season chicken thighs with salt, pepper, and paprika.

Place chicken thighs skin-side down in the skillet and sear for 5-7 minutes until golden brown.

Flip the chicken and add the diced onion and minced garlic to the pan.

Sauté until the onion is translucent, about 3-4 minutes.

Add the rinsed rice and stir to combine with the chicken and onions.

Pour in the chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer for 25-30 minutes until rice is cooked and chicken is tender.

Fluff the rice with a fork and garnish with green onions and sesame seeds before serving.